1. Line an 8-inch square baking pan with foil or parchment paper, letting the ends protrude by a couple of inches. Spray with nonstick cooking spray. Preheat oven to 325 degrees.

2. In a large bowl, stir together the nuts or seeds, cereal and dried fruit.

3. Add syrup and salt; stir until evenly coated.

4. Transfer mixture to prepared pan. Place a large piece of parchment paper or plastic wrap (coated with cooking spray) atop bar mixture; use it to spread, flatten and very firmly compact the mixture in the pan. Discard the paper.

5. Bake for 17 to 20 minutes or until slightly browned at the edges, but still somewhat soft at the center. Cool 20 minutes in pan on a rack.

6. Lift mixture from pan and transfer to a cutting board. Cut into 10 bars. Cool completely. Tightly wrap the bars individually in plastic wrap. Keeps 3 days at room temperature, up to 2 weeks refrigerated and up to 3 months in the freezer in an airtight container.

Variations: For Apple Pecan Bars, use chopped dried apples and pecans; add 3/4 teaspoon cinnamon along with the syrup.

A transit village with apartments, retailers, restaurants and a hotel is rising in Milpitas next to The Great Mall, close to light rail and the under-construction BART station. It’s one of several Silicon Valley projects sprouting up near transit.